Preheat the oven to 400°F. Line a baking sheet with parchment and set aside.
Wash and dry potatoes then cut them into 8 wedges.
Place the potato wedges in a bowl and drizzle with oil and sprinkle with kosher salt. Toss well to coat.
Spread potato wedges out onto the parchment-lined baking sheet, making sure they do not overlap or touch.
Bake for 30 minutes flipping the wedges over halfway through baking. Wedges should be golden, crisp, and fork-tender.
Remove the potatoes from the oven and top with cheese and crumbled bacon. Return them to the oven and bake for an additional 2 minutes to allow the cheese to melt.
Transfer to a serving platter and top with sour cream and onions. Serve immediately.
Notes
1. To cut potatoes into wedges cut each potato in half lengthwise. Cut each half in half lengthwise. Finally, cut each of those halves in half for a total of 8 wedges. If the wedges are too large, they can be cut again.2. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value will vary based on the type of ingredients used (example: sour cream, cheese, bacon, and any additional toppings). It does not include the nutrition for any substitutions or additions.3. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.